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Creamy cocoa Creamy cocoa

Creamy cocoa

By the Lavazza Team 2–3 minutes

THE INGREDIENTS:

  • 30 ml Lavazza Espresso Italiano Classico
  • 20ml Scotch Whisky
  • 20ml Crème de Cacao White liqueur
  • 10 ml Double cream
  • 1tsp Sugar
  • Grated of nutmeg

THE PREPARATION:

  1. Put 6/8 ice cubes in the shaker.
  2. Cool well and remove the water that has formed.
  3. Using the jigger, measure the Whiskey and the Cocoa Cream and pour them into the shaker.
  4. Add the cream and the hot coffee, previously sweetened and mixed.
  5. Close the shaker and shake vigorously for 10' approx.
  6. Remove the shaker’s cap and pour into a cold cocktail glass.
  7. Complete the preparation by adding a light grating of nutmeg.

Our suggestion: Enjoy Creamy Cocoa after dinner

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